Rajputana Chicken Curry

By Ranveer Brar · 120 min

Ingredients

Instructions

1. Make the paste: heat 2-3 tbsp mustard oil in a saucepan until smoking hot, add garlic and cook until light brown.
2. Add 2 tsp cumin seeds, 2 tbsp coriander seeds, 1 ½ cups water, 12-15 deseeded dry Kashmiri red chillies, salt to taste and 1 tsp sugar. Boil for 4-5 minutes.
3. Transfer to a mixer grinder and grind to a smooth, fine paste. Set aside.
4. Marinate the chicken: in a bowl, mix 1 kg chicken (thighs and drumsticks) with salt to taste, 1 heaped tbsp ginger garlic paste, 2-3 tbsp beaten curd and 1 tsp oil. Mix well and set aside.
5. Sear the chicken: heat 2 tbsp oil in a pan until hot, add the marinated chicken and cook for 4-5 minutes, until half cooked. Transfer to a tray and set aside.
6. Curry base: in a handi, heat 2-3 tbsp mustard oil until smoking hot. Add 1 tsp cumin seeds, 3 chopped garlic cloves, 2-3 black cardamom, 3-4 roughly chopped green chillies and 1 medium roughly sliced onion. Sauté until translucent.
7. Add the prepared paste and a little water. Cook for 4-5 minutes until oil separates from the masala.
8. Add the cooked chicken and 2 tbsp coriander powder. Cook for another 2-3 minutes.
9. Add 2 cups hot water to adjust the consistency, along with 1 tbsp finely chopped tender coriander stems. Cover and cook until the chicken is cooked through.
10. Finish with 2 tbsp finely chopped fresh coriander leaves, salt to taste, 1-2 tsp lemon juice and 2 tbsp ghee. Mix well.
11. Transfer to a serving dish, garnish with a coriander sprig and serve hot with roti or steamed rice.

Summarized from Ranveer Brar's video. Watch it for the details.

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